Lasagna recipe & picture

VacationGirl

Hi Everyone, Just brought home our new addition to the family after coming home from NH EggFest yesterday. Made mac & cheese tonight on our new EGG. I didn't want to stress my husband out cooking on the egg for the 1st time. LOL! It came out awesome.

Does anyone have a recipe for cooking lasagna on the egg with some pictures. I bet that would come out delicious. Since we are new to this, can you tell me temperature and how long to cook this for? Thanks for your help!

:S

EGGRPh

Good Evening VacationGirl,

Just type in Lasagna in the search bar and you will get a bunch of hits. There are some with pictures and times and temps. Good Luck and welcome to the community. Happy Egging!!

Stef in Brunswick, Oh.

Richard Fl

Here is one idea. Droip me your real email and I will send a few more.

Pasta, Lasagna, Mushroom, Stike




INGREDIENTS:
Kosher salt
Good olive oil
12 oz package pound dried lasagna noodles (I used 16oz, and tossed three damaged strips. was just enough)
4 cups whole milk (I used half-and-half)
12 Tbs (1-1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 tsp freshly ground black pepper
1 tsp ground nutmeg (I used 3/4 lest it be too 'nutmeggy')
1- 1/2 to 2 lbs mixed portabello/shitake and wild mushrooms (I used 4 oz portabella, 8 oz shitake, the rest equal parts morels, black trumpet, oyster, porcini, chanterelle)
1- 1/2 to 2 cups freshly ground Parmesan




Procedure:
1 Preheat the egg to 375/400 degrees. Bring a large pot of water to a boil with 1-tablespoon salt. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain, toss with olive oil to keep from sticking, and set aside.
2 For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1-tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
3 Separate the mushrooms stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) sauté pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
4 To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
5 Make sure the fire is burning cleanly after start-up. Bake (indirect!)the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. I added a small bit of oak for a rustic smokey flavor to the top, which complemented the mushrooms really well. Allow to sit at room temperature for 15 minutes (while you grill asparagus for a side veggie, and eat the soup)and serve hot.


Recipe Type
Main Dish, Pasta

Recipe Source
Author: adapted/modified from a recipe by the Barefoot Contessa

Source: BGE Forum, Stike, 2007/11/04

Mike in Abita

Use your favorite lasagne recipe and use the egg as a ceramic oven. ALlow the egg to come up to temp and burn off the VOCs, you want little to no smoke at all. Don't put a layer of cheese on top, or cover the cheese with sauce. The cheese will absorb too much smoke and give it an acrid taste.



Sorry no plated pics. Musta been too hungry to take them.

thirdeye

Welcome to the neighborhood. Casseroles are one of the easiest things to cook on a BGE. They are right next to prime rib, lobster and ribs. Heheehee.

Seriously, use your favorite recipe with the same baking temps, but utilize your plate setter or a pizza stone if you are doing a full pan. You are right about the flavor as the cheese and tomatoes pick up a nice accent from the charcoal fire. Here are some pictures of it and also enchiladas and Big Green Eggplant parmesan.











And don't forget something really easy like cooking come clams with garlic and tomatoes in a little wine or beer for liquid. The Egg knows no bounds.

VacationGirl

Wow! That looks amazing! Thanks for all the tips!